Pan Poached Salmon Piccata
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INGREDIENTS 1/2 cup water
2 teaspoons lemon juice
1/8 teaspoon chicken broth graules
2 (4 to 6-ounce) Alaska Salmon steaks or fillets, thawed if frozen
1 tablespoon butter
1 tablespoons capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optionalBring water and lemon juice to a boil in a medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.
Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.
Serve on a bed of cooked noodles, if desired.
Makes 2 servings
NOTE - Recipe may be easily doubled.